Best Wine to Pair with Spicy Food

Spicy Asian dishes like Thai curries, Szechuan stir-fries, or Korean barbecue pair beautifully with aromatic whites. A slightly off-dry Riesling offers refreshing acidity and a touch of sweetness that balances chili heat, while Gewürztraminer brings floral aromas and exotic spice notes that complement bold, complex flavors.

From tacos with salsa to enchiladas with mole, spicy Mexican cuisine loves a wine that can cool the palate. A chilled, fruity Gamay (like Beaujolais) provides bright red fruit and soft tannins, making it a lively partner for heat. For a white option, Sauvignon Blanc delivers zesty citrus and herbal notes that cut through rich sauces and freshen up spicy dishes.

Indian dishes such as vindaloo, tikka masala, or spicy biryani are best matched with wines that can handle intense spice and aromatic complexity. Chenin Blanc, especially in an off-dry style, offers juicy fruit and balanced acidity to tame heat. For a red, lightly sparkling Lambrusco brings bright berry notes and a refreshing fizz that lifts heavy spices and cools the palate.

Bold, spicy barbecue—think ribs, wings, or pulled pork with hot sauce—calls for wines that can stand up to smoky, fiery flavors. Zinfandel is a classic choice, with its jammy fruit and peppery kick that harmonize with barbecue sauces. For a lighter, more refreshing match, a chilled dry Rosé provides crisp acidity and subtle fruit that complement spicy rubs and sauces.

• Consider sweetness – Off-dry wines like Riesling add a touch of sweetness that can mitigate the heat in spicy dishes.
• Look for fruity notes – Light, fruity reds such as Gamay can enhance the flavors without overwhelming the palate.
• Balance bold flavors – Opt for wines with refreshing acidity to cut through intense spices and bring harmony to the meal.